Making fresh pasta is something fun to do with kids or just a group of gleeful adults who remember playing with playdough! It’s also delicious.Making fresh pasta is actually remarkably easy if you have a pasta roller. It really only takes me about 20 minutes from start to finish and some of that is time to let the dough rest. (A word to the wise: The first time I remember it taking us something like an hour, so don’t despair it if takes you some time to get the hang of the rolling and flouring process.) If you’ve never had fresh, homemade pasta, it’s completely different from dried or store-bought fresh pasta. The texture is much more delicate.
Essentially, you use 1 egg for every 2 people who will be eating it, and 100g (about 1 cup) of flour per egg. You can use up to half semolina. (If you want to dry the pasta to store you can use warm water and some olive oil instead of the egg.)
Egg and Flour
Mixing Egg into Flour
Press your dough into a flat shape and pat with flour on both sides until it’s not sticky.
Set up your pasta roller and, starting on the widest setting, roll your pasta through. (You might end up with it being sticky and tearing if you didn’t let it rest or didn’t flour it enough. Don’t worry, it will come together).
First Roll Through
Dough Rolled Thinly
Cut your sheet of pasta into the lengths you want your noodles.
Cut Pasta into Noodle Length